2! lib. Wide noodles '
4 eggs > m 2 tbsp. sugar 9t- 1/2 tap- vanilla exuaci ■I t/2 cup^nMHled Wdodward'a margarine S. 1/2 cyp Woodward's raisins '
^ cups Woodward's appleiaucft 5^ Cinnamofvandiugar ^ ^ - > {
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' CP<i^r>aodtesMnliinj9ariy<endafanddraip.fieateggswimaforliaQd^^^ ' 91 ^ Sugar: vaoitlir^njangariiie. /aisins. «{^tes«Wce and noodles, irrixing weU J
9|( spinach, raw
Sliced tomatoes m Bean sprouts
T tbsp: mayonnaisd 1 tbsp oil
. Gariiq sail to tastiB Salt to taste B 1 tt)sp catsup 19 1 <8P vinegar
ii
91' ^ lbs. beef bones
2 quarts water
tdnion " ^ '
3 carrots ' ' S tbsp. tomato paste
5 - 2-<3 tbsp, hawayei <or curry powdar)
St l*bunch ^fsfey " -
5/ a potatoeit, peeled and cubed.
m
m
mt ipobs ih^ ,«r la(ga.9raaMtd*.bakio9 disb. Comblne'Some cinnamon ai^d S S(Marands;prtakle4^top^Bakeat3SOd^rai^fQrthouroruntiibrowned m-. ontopT * ^ . . ^.
r<««K.«* ««i«»oh' •H«„.i« ««H i«m-f«i.i-t« ««i«.mt^ ^ ^ Place bon^a^dwatermlar^esaucepan and bring^tobolKSkim resfdu? >i| 5i^?Jn«?fS*;«r^^«i^^ frbmtop'anddteiiardAddonloft.carrots.tomatopasie.hawayejiorcufry) S
according tottU^ber^^^^ B. *H flndparsley Reduce heal and boil slowly for threahouw: Add potatoa? ' ||
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co^9t€$y or
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f<piid Fldorr g
!lpf«iiipia«iaBM.)iaaiB.B.BBaBaBl
n Oil , . .:■ ■ -J
B 2 medium eggplants «
jH 2smaU lemons B
S 2 cloves garlic B
S 1/4 cup tehina B
9 1 tbsp;grarlic;minced . -^-m
M 2 tbsp. salt . ' B
B 1/2 cuponion. minced S
B 2 tbsp. chopped parsley g
H "f*eelihd cW upeggpiant. Place in frying pan with enough bit to keep it ~B jg from burning. Squeeze juice from J small lemon over eggplahtwhile B g cooking. Add2 cloves of minced garlic. Fry until eggplant is Soft enough m 91 to mash. Transfer to bowl, «dd tehina. additional mincdd garlic, salt, 5 B minced onion, and parsley. Squeeze juice of second lemon. Mix welt. 2 Refrigerate^'.':'-::.-
^ mayonnaise and catsup Add oil. vmegar, salt and garlie salt^Befo/d 'M;
B 8erving,pourdressingoversalad.Adjustquantityofvegetablesacd^ordiAg
B to number of servings required-
S . "
I COMPLiMtHTSOF
I OCCIDENTAL LIFE j
g 4th Fibbr, 1)212 West Broadway i' m Vailcouver; S.C* V6H161^ 2
B CUve Taylor Branch Mgr. 736-2621 m Bi S
i Pitta ■
S 1 cake compressed yeast crumbled j(orl|)acket active dry yeast) B
g 1 tap sugar M
B 1 cup lukewarm water mm
m 3 cups flour 2. a
B Itsp-salt W
S Dissolve yeastandsugar in water. Sinfiour and sailtogetheri add-to the --r-mts
9| yeast.Kneaddoughwellonlightlyilouredboard.Oi\Kdeinto20batl».Roll mt^
B outeachbalttiirhaltaninchthickandaboutSinchasacross^lattetieach S
B pitta with rolling pin. Bakeat 350 dSgrees for 12 minutes until puffed i^p g
B and light brown. Dpn't be upset when the pittot "fall," when cool. That's H
B the way they should bei B'
and paisley Reduce heat and boil slowly^ and continue cooking for half fkn hou^ Correct seasoning.
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COMPUgMSNTS OF
Volk^wasen Paelf ic^Audi Sales AScMWiceLtci.
4444 LougjNfld tat Wiilingdon)
I
IK:
Soldier's Fruit Qak6
Ccratad bi Oefobar 73
COURtCSr OF
COMFUMimS OF
Ji i cup chopped walnuts w alihohds B 1 cupraisins w1;jcig? candied frtiH^p^^
...jS'v.':A'few.tbsp.flour' ' "
.:ffv::-.4oggyplks.'^.-.-
\"*»';..;tvup8ugar , ■
Jj Grated rlhtfpn lemon
B 1'1/3 cupseir-rjsfhg flour
vB:.. *f99 whites. ■ .
S* !£* ""2?' V'^^^^ and candied fruit peel together with a few tablespoons now. Beatyoijrt With suga^
at 4UU oegrees for one hour.
thermoshell
GironWIie M 13fli
738-5144 5 2
M 4 pounds chuck or beef suitable for pot roast B
S"' 3tbsp.oil ......... ■■■■■•■B ■
M 4 targa«hopped onions B
S..^;.'.Sart and pepper to taste .--^ ' ^. ^
B OashoTgi^ger S
B 1 cup wnlmi vinegar 5
B 1/icup brown sugar , B
l2-;,2:tbsp.;tipur:: ''■yy..^:^:...^^::-/^ -yM.'
B mlntttas.Mta,aj^^ S B and cook. eowsfed.untu imat is tamfar. about M/2 hdiirs: Add S
jll owrowa^
M flpur. atining until wen mixed. Then add td meat to thicken the aauceB^
5 Cook for another 15 ipirt^^ : :^:^^^\-^r
.............
9751 UndeitilH Av»., Bumaby. 8.1^ Plioifit 420*7010 B
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g Indian Rl^e
CQMPUMENTS OF
SHEftKS nilNTING m. f
iMWosfMAvt. B VencMivdm^ BX. Phono 079-2431 1
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5 1 dicadmadium onion *
'5 5 whole cloves or 1/8 to 1/4 tap. ground doves .»
B 3 cinnamon sticks or1/4 to 1/2 tsp. ground cinnamort 91
J9 1/2 tsp. cumin seeds or 1/8 to 1/4 tsp. ground cumin B
B 6 whole blac^ peppers orJ/8 tsp. ground pepper H
m 2bayta«ves ' ^ j|
S 1 cup rice, washed and drained (not instant) N S
2 t tsp. salt '2
B UghtiybrowntheonioriinA8nialtafhountofoll.Add«^eesiuM B
Sblown. Addficoafidopofcfor«voiBilnut«s,sttriioflal*th«tima. Adda^^ H and2-1/4cui!jiboilifi9water^Co)nr«mlf«due«ho«t.Simmo^slowtyUittil S-
w''«l(theiivateriaabsorb«d~abdut20^Siiliiiiuta8:frozeftvl»geta S
beaMOdwithmiioiliiia.waterbufbesurato«R}dfnorew«ler. ^
8 S Oveiir^aarliBPt^tf^a^
m ,B- 4 poundaotchudk or pot roast, cut into 2>inch cubes ^
B B 2tbsp.on
91 B 1 small chowMKl onion
B B 3/4CUP ketchup
m B 2 tbsp. brown sugar
S S 1/4 cup water
5 1 tsp. prepared mustard
« 5 t(sp.Worcestershirs sauce
mi
Brown'maat on all «idooinoU:ocktoiMn8. cook until fra^Ucant tin «' smati saucepan simmer twnainifHrln^iMlentslor S-mim^ browned ^neat Ptaoo in casserole. i»yer; bake at .350 4*igimiiorptm Hour. . '
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2 COURTESY OF
g BARYPOCW S LANDS6APW6KMiTA8Etm ■
■ "NO mn/EHY CHARGE" a
8 t2S61KlngtasVIMwy,8iirray.B.C. 8 iiilii.«oii^ooiHiia^^
COURTiSY OF
HAffiONSCOTTLTD.
QailoryoftlieArtt on How* St, 605-1934
1
COMPUMH^a OF
Serving Th9FQOtffniimy A, , fhiwighma BriHsh Colutabia ': ^ ^
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............................................_..............*i
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■ ftninaAh MfiVihAASA 1 8 Ciirrcrt.Tziniiiiai' '
Splnaiili, and pheese dasserole
-114 ocpockOBafrozan thawed q»in«ch S i/2ib.eottao»chepa». S 1/4 tbtgraladAmorican cheese
B itliep.fiour B dattM»dP«Pper
>S Mbioltin^lentafogeth*r«ndtumintoagraasadcasserofa.Bakeat350 dognaa for one hour.
1
rlV'BK
4-9 large carrots, sliced ^ -
CoMwatar-2 tbsp. margarine 1/2 tb^. flour 1/2 cup orange juice 1/2 tbsp. sugar 1/2 tbsp. honey-.
Salt to taste S Oashofginger Jj
Place carrots in COM wfatar to cover and cook untitalmoaktfnder.lylelt- B margarineinsaucepan.«KMdra]iiadqmf0tSiCQ0kuntilJu1c»evapQratas. B add flour and stir. NHng cafafut not to break carrots. Add romalning . S ingredients and cook alfMirty until tender.
1
I THE KENSINGTON SHOP
^ is 2447 Marine OriVfe : Waot Vancouver, B.C.
-.'■"':'-m........................
'B
8
922-0655
COURTEBY OF
Hprii^ iDpiicat Ltd.
Euherie Stwe-r OfttlQiah 2646 Gtahm St.;
(South Gniiivill^i Centre)
l,ll.',;-.f:'.V->
-5 icMcfcancutuj^ -S 41^. margarine
:.;\B::::'41bap.-riOriey ■■ -'r:-^-:---r
\m 4tbap.aoyars«ice B 4tbsp.1wnon|ulce
J5 Place chicken In baking dish, skin side^ down. Comlilne.ramalning ^ ^ Ingrediefrta Ma saucepan and cook over tow heat unfit diasoh«d.f^^ '^^S : B .over chicken. Bake uncovered at350degreesfor onohouis tMmingonce ;:%B ^ '"W and basUnoffaqiiantly until covered with ia rich brawn aiwte.
COURTEBYOF B
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